Analysis of the effect of the special food additives on rheological properties of aqueous and milk solutions

• Autorzy: Broniarz-Press L. , Różański J. , Różańska S.
• Konferencja: Third International Conference on Engineering Rheology, ICER 2005
• Języki publikacji: EN

Abstrakty

EN

The object of the studies was to determine the effect of various additives and solvents to Na-CMC, Guar gum (two different weight-average molecular weight), Xanthan gum and Arabic gum solutions on the change of their rheological properties. The additives studied were sodium chloride and saccharose. The solvents used were water and milk. The rheological properties of Na-CMC and guar gums solutions were described by Ostwald-de Waele power-law. Xanthan gum solutions had rheological properties described by Herschel-Bulkley equation. Arabic gum was characterized by Newtonian properties for aqueous solution and shear-thinning properties for milk solutions.

Słowa kluczowe

EN

food additives; rheology; salt effect; saccharose effect; solvent effect

PL

dodatki do żywności; reologia; efekt soli; efekt sacharozy

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2005
• Tom: Vol. 10, no spec
• Strony: 175--181
• Opis fizyczny: Bibliogr. 9 poz., wykr.

Twórcy

autor

Broniarz-Press L.

• Division of Chemical Engineering and Equipment, Faculty of Chemical Technology Poznań University of Technology, PL 60-965 Poznań, POLAND

autor

Różański J.

• Division of Chemical Engineering and Equipment, Faculty of Chemical Technology Poznań University of Technology, PL 60-965 Poznań, POLAND

autor

Różańska S.

• Division of Chemical Engineering and Equipment, Faculty of Chemical Technology Poznań University of Technology, PL 60-965 Poznań, POLAND

Bibliografia

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• [3] Gomez-Diaz D., Navaza J.M. (2004): Rheology of food stabilizers blends. - Journal of Food Engineering, vol.64, 149.
• [4] Hemar Y. et al. (2001): Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein and xanthan gum. - Food Hydrocolloids, vol. 15, pp.565-574.
• [5] Kastner U. et al. (1997): Structure and solution properties of sodium carboxymethyl cellulose. - Colloids Surface A: ‘hem. Eng. Aspects, vol.123-124, No.15, pp.307-328.
• [6] Kulicke W.M. et al. (1996): Characterization of aqueous carboxymethyl cellulose solutions in terms of their molecular re and its influence on rheological behaviour. - Polymer, vol.37, No. 13, pp.2723-2731.
• [7] Ng S.L. At al. (1996): Extensional viscosity measurements of dilute solutions of various polymers. - J. Non-Newtonian Mech., vol.65, pp.291-298.
• [8] Rutkowski A. et al. (2003): Compendium of Food Additives (in Polish). - Konin: Hortimex.
• [9] Xuewu Z. et al. (1996): Rheological models for xanthan gum. - Journal of Food Engineering, vol.27, pp.203-209.